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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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raw soup from Charlie Trotter's 'Raw' cookbook. Ingredients:
1 1/2 c filtered water |
2 c chopped asparagus |
1/2 avocado, peeled and chopped |
1/4 c chopped celery |
2 tbls extra virgin olive oil |
2 tbls nama shoyu |
2 tsps freshly squeezed lemon juice |
2 tsps minced onion |
1 tsp minced garlic |
leaves from 1 thyme sprig |
1 1/2 tsp fresh tarragon leaves |
pinch of freshly ground cayenne pepper |
celtic sea salt and freshly ground black pepper |
garnish for asparagus soup |
8 asparagus tips, each sliced lengthwise into thirds |
1 stalk white asparagus, thinkly sliced on the diagonal |
4 tbls shaved fennel |
4 tsps herb oil |
1/4 c firmly packed chopped fresh chives |
1/4 c firmly packed fresh flat-leaf parsley leaves |
1/4 c firmly packed watercress leaves |
1/2 c grapeseed oil |
1/4 c extra virgin olive oil |
Directions:
1. Herb Oil:
2. To make an oil with the brightest green result, in a small saute pan, saute the chives, parsley, and watercress over medium heat in 1 tbls of the grapeseed oil fro 2 minutes, or unitl wilted.
3. Immediately shock in ice water (this sets the color) and drain, squeezing to extract any excess water, then chop coarsely.
4. Or omit this step and simply chop the raw greens coarsely.
5. In a blender, combine the chopped green, the remaining 7 tbls grapeseed oil or the 1/2 cup oil if you have not sauteed the herbs, and the olive oil and process for 3 to 4 minutes, or until the mixture is bright green.
6. Pour into a container with a tight-fitting lid, cover and refrigerate for 1 day.
7. The next day, strain the oil through a fine-mesh sieve and discard the solids.
8. Return to the container and refrigerate for 1 day, then decant and use immediately or refrigerate for up to 2 weeks.
9. To make the Asparagus Soup:
10. In a high-speed blender, combine the water, asparagus, avocado, celery, olive oil, shoyu, lemon juice, onion, garlic, thyme, tarragon, and cayenne and puree until smooth.
11. Pass through a fine-mesh sieve and season to taste with salt and pepper.
12. To make the garnish for the Asparagus Soup:
13. Ready the asparagus tips, white asparagus, fennel, and Herb Oil and reserve until serving.
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